Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values for Acesulfame K, Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252414 | PMC |
| http://dx.doi.org/10.1007/s13197-012-0911-9 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effects of nocturnal snacks on body composition in patients with liver cirrhosis.
World J Hepatol
December 2024
Department of Gastroenterology, Third Hospital of Shanxi Medical University, Shanxi Bethune Hospital, Shanxi Academy of Medical Sciences, Tongji Shanxi Hospital, Taiyuan 030032, Shanxi Province, China.
Background: Patients with liver cirrhosis are universally malnourished and the nocturnal snacks intervention is the currently recommended nutritional intervention for patients with liver cirrhosis. Body composition is an important indicator for the assessment of nutritional conditions. We investigated the effects of nocturnal snacks (200 kcal/day) for 3 months on body composition in patients with liver cirrhosis.
View Article and Find Full Text PDFEnhanced physicochemical properties, structure, and in vitro digestibility of olive oil-infused pigmented popcorn prepared via microwave processing.
Food Chem
December 2024
Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico.
The study investigates the composition and properties of unpopped and expanded popcorn, analyzing monosaccharides, protein, amylose, polyphenols, physical traits, crystallinity, and in vitro digestion. Unpopped grains had high glucose content (mainly from starch), which decreased by 20 % in expanded popcorn, especially in black and red A samples. Expanded grains showed higher protein levels (up to 15 %), particularly in red B and yellow samples.
View Article and Find Full Text PDFIntegrative development of a concise screening questionnaire for early detection of pregnant women at risk for dystrophy.
BMC Pregnancy Childbirth
December 2024
School of Public Health, Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing, People's Republic of China.
Background: Maintaining a healthy diet during pregnancy is vital for reducing the risk of adverse birth outcomes. However, conventional methods of assessing the dietary behavior of pregnant women, such as the FFQ, are often time-consuming. This study aims to develop a concise nutritional screening questionnaire tailored for pregnant women, empowering prenatal healthcare providers to quickly identify key adverse dietary behaviors and provide targeted guidance.
View Article and Find Full Text PDFComparing and intervening on behavioral demand for snack foods among justice-involved adolescents: A preliminary translational analysis.
J Exp Anal Behav
December 2024
Department of Psychological Sciences, Auburn University, Auburn, AL, USA.
Obesity may be more prevalent among populations who are of low socioeconomic status, have limited access to nutrient-dense foods, or both. One such population is justice-involved youth. This series of translational experiments builds on previous research on food reinforcement and behavioral demand by (a) assaying demand for snack foods among justice-involved adolescents and (b) evaluating the effect of a nutrition intervention on justice-involved adolescents' demand for healthier alternatives.
View Article and Find Full Text PDFFried pork rind, a processed pork by-product, is popular as a snack globally, prized for its distinctive flavor and crisp texture achieved through frying. Although various studies have examined processing factors such as thickness, moisture content, and brine concentration, there is a scarcity of research addressing the effect of frying temperature on the quality of fried pork rinds. In the present study, the effects of varying hot air drying times (12, 18, and 24 h at 50°C), traditional deep-fat frying temperatures (180°C, 195°C, and 210°C), and frying durations (3, 4, and 5 min) on the oil content, moisture content, breaking force, color, puffing ratio, and microstructural appearance of pork rinds were evaluated.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!